Season the chicken breasts on both sides with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 3-5 minutes on both sides until the chicken is just browned on the outside. You don't need to cook the chicken because it will continue to fully cook in the crockpot.

Transfer the cooked chicken to a plate while you make the sauce.

Return to the same skillet, and add the butter. Once it is melted, sauté the garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.

Whisk in the chicken broth, heavy cream, parmesan cheese, and Italian seasoning.

Simmer the sauce for a few minutes for it to thicken.

Pour the sauce into the bottom of the crockpot then layer the chicken on top of the sauce.

Add the drained sun-dried tomatoes to the top of the chicken.

Cook on high for 3-4 hours or on low for 5-6 hours.

Garnish with chopped fresh basil leaves and serve warm over pasta.